Refrigerator Pumpkin Pie Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Course
MethodDish
Interest Group

Ingredients

 Whipped dessert mix5 1⁄4 Ounce (1 package, lemon or vanilla)
 Sugar1⁄4 Cup (4 tbs)
 Pumpkin pie spice1 Teaspoon
 Cold milk1⁄2 Cup (8 tbs)
 Cold water1⁄4 Cup (4 tbs)
 Pumpkin1 Cup (16 tbs)
 9 inch gingersnap crust1

Nutrition Facts

Serving size

Calories 254 Calories from Fat 81

% Daily Value*

Total Fat 9 g14%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 1.9 mg0.6%

Sodium 204 mg8.5%

Total Carbohydrates 40 g13.4%

Dietary Fiber 0.85 g3.4%

Sugars 18.1 g

Protein 3 g5.5%

Vitamin A 29% Vitamin C 3.2%

Calcium 5.4% Iron 12.1%

*Based on a 2000 Calorie diet

Directions

Combine all ingredients except pumpkin and pie crust in a deep, narrow bowl.
Whip 3 minutes.
Stir in pumpkin.
Pour into a Gingersnap Crust or an 8- or 9-inch baked pie shell.
Chill at least 3 hours.
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